Steamed Bao Buns with Savory Pork Filling
Discover the ultimate comfort food with these irresistible Steamed Bao Buns with Savory Pork Filling, a recipe that combines pillowy-soft homemade bao dough with a sweet and savory pork filling that's bursting with flavor. Crafted with tender pork shoulder infused with soy sauce, hoisin, garlic, ginger, and a hint of sesame oil, these buns take you on a culinary journey to the heart of Asian street food. The dough is light and fluffy, thanks to a simple yeast-based recipe that creates the perfect vessel for the rich, umami-packed filling. Ideal for serving as an appetizer, snack, or main course, these buns pair beautifully with pickled vegetables or your favorite dipping sauces. With detailed instructions and accessible ingredients, this recipe ensures delicious results every time—perfect for impressing family or friends or savoring on your own. Create your own dim sum experience at home with these delectable steamed bao buns!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 10 grams instant yeast
- 10 grams baking powder
- 50 grams granulated sugar
- 5 grams salt
- 250 milliliters whole milk
- 30 milliliters vegetable oil
- 400 grams pork shoulder
- 50 milliliters soy sauce
- 50 milliliters hoisin sauce
- 10 milliliters sesame oil
- 1 bunch of spring onions
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 20 grams sugar
- 15 milliliters rice vinegar
- 50 milliliters water
Instructions
In a large bowl, combine flour, instant yeast, baking powder, sugar, and salt.
Warm the milk slightly and gradually add to the dry mixture, mixing to form a dough.
Add the vegetable oil and knead the dough for about 10 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for about an hour or until doubled in size.
While the dough is rising, prepare the filling: finely chop the pork shoulder.
In a pan over medium heat, add the sesame oil, chopped spring onions, minced garlic, and grated ginger. Sauté for 2 minutes.
Add the chopped pork to the pan and cook until browned, approximately 5-7 minutes.
Stir in the soy sauce, hoisin sauce, rice vinegar, sugar, and water. Cook for another 3-5 minutes until the sauce thickens slightly.
Remove from heat and allow the filling to cool.
Once the dough has risen, punch it down and knead briefly. Divide into 12 equal pieces.
Roll each piece into a ball, then flatten into a disc about 10-12 cm in diameter.
Place a spoonful of the pork filling in the center of each disc, then gather the edges and pinch to seal.
Arrange the filled buns on parchment paper squares and let them rise again for about 30 minutes.
Set up a steamer and steam the buns for 12-15 minutes, until they are fully puffed and cooked through.
Serve the bao buns warm, with optional sides such as pickled vegetables or dipping sauces.
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 386 mg | 128% | |
| Sodium | 6296 mg | 274% | |
| Total Carbohydrate | 509.5 g | 185% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 100.9 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 594 mg | 46% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3005 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
